Combine the broccoli stem and florets to make this delightful broccoli salad with miso mayo sesame dressing. Perfect with grilled or fried fish, chicken or meat.
Yes, the stem is edible. With the price of broccoli these days, you really want to get as much out of every head of broccoli you buy. If your head of broccoli comes with a sizable stem, pause before discarding the stem because inside the fibrous skin is a soft core that contains a lot of nutrients.
Just remove the skin of the stem and dice the core. Note, however, that the diced broccoli stem will take longer to cook than the florets. The broccoli was simply blanched in boiling water in this recipe so the diced stem went into the boiling water first. Here’s how to do it.
Boil water in a pot and add salt. How much salt depends on the amount of water. A tablespoon of rock salt for half a gallon of water is a good starting point. Don’t use too much salt because you’ll be serving the blanched broccoli with dressing.
When the water is boiling (see how to boil water — no that’s not a joke because some people can’t tell the difference between simmering and boiling water) and the salt has completely dissolved, add the diced broccoli stem. Boil for a minute, uncovered, without covering the pot.
Add the broccoli florets to the diced stem and boil for another minute.
Strain the broccoli and bathe in cold water under the tap until cool to the touch. Drain well by allowing to drip while you make the dressing.
Alternatively, drain then dump into a bowl of iced water, leave to cool for a minute then drain thoroughly.
There are only four ingredients in the dressing — Japanese mayonnaise, miso paste, honey and sesame seed oil. I simply used a fork to blend the miso paste and mayo. Then, I drizzled in a tablespoonful of honey, mixed it in then tasted the dressing. It was beautiful at that point but not very aromatic. Stirring in half a teaspoonful of sesame seed oil did the trick.
The rest is just assembly. Transfer the drained broccoli on a platter or shallow bowl, drizzle in the miso mayo sesame dressing then sprinkle in toasted sesame seeds.
We had this lovely side salad with fried fish and rice. Gorgeous meal.
Broccoli Salad With Miso Mayo Sesame Dressing
For the miso mayo sesame dressing (see notes after the recipe)
- 1 teaspoon toasted sesame seeds
Cut the broccoli into florets. Skin the stem and dice the core. Rinse well.
Boil about half a gallon of water in a pot with a tablespoon of salt.
When the water is boiling profusely, drop in the diced broccoli stem and leave for a minute. Do not lower the heat.
Add the florets to the diced stem and leave in the boiling water for another minute.
Drain the broccoli in a strainer. Bathe in cold water under the tap until cool or plunge in a bowl of iced water. Drain completely.
Make the dressing by mixing all the ingredients together until smooth.
Transfer the drained broccoli to a platter or bowl, drizzle in the dressing and sprinkle with sesame seeds.
For those who like more dressing, serve the remaining dressing on the side.
What the exact proportion is between the miso paste and mayo depends on the miso paste you use. I used Korean miso paste which is salty. I mixed the miso paste and mayo first using a 1:1 ratio and added more mayo until the balance was just right. It came out to 1:3 — one part miso paste and three parts mayo.
If using a less salty miso paste, just use less. Start with a 1:1 ratio and make adjustments from there.
Excess miso mayo sesame seed dressing can be store in a covered jar in the fridge.
Inspired by a recipe from NHK World-Japan.